Cooking Steps

1. 

   Step1:Cake body - make sponge cake. Melt butter and mix well with cocoa powder. Add milk and mix wel

2. 

   Step2:Cake body - egg white, sugar, lemon juice, egg yolk and sugar 40

3. 

   Step3:Cake body - sift the egg yolk and egg white into low powder and mix wel

4. 

   Step4:Cake body - mix the mixture well with the cocoa butter and milk. Pour into a 6-inch mold and bake for 50 minutes in a 150 degree preheated oven. Take it out and cool it after bakin

5. 

   Step5:Wine soaked Cherry - mix all ingredients and cook over medium low heat until the cherry is soft. Separate the juice from the cherry and set asid

6. 

   Step6:Cherry custard sauce - mix the yolk and sugar evenly. After boiling the milk, slowly pour it into the yolk and stir while pouring. Pour the mixture into the pot over medium low heat and stir while boiling to 80 degrees. Thicken the mixture of egg and milk

7. 

   Step7:Cherry Cassida sauce - gilding slice, soak and drain. Add gilding slice when the egg milk mixture is cooled to 50 ℃ and stir evenl

8. 

   Step8:When the temperature drops to about 20 degrees, beat the cream to 6 and mix with the cherry sauce. Finally, mix in the wine soaked cherry juice.

9. 

   Step9:Cake assembly - after the cake body is cooled, slice it into 3 pieces evenly. Put the first piece of cake into a 6-inch mousse mold, spread the Cassida sauce, and sprinkle the wine to cook the cherry. Put the second piece of cake into the mold with both sides covered with sugar water. Repeat spreading the Cassida sauce and the cherry again. Put the third piece of cake into the freezer with the contact side covered with sugar water Freeze until the cake hardens. After the frozen cake body is taken out, blow around the mold with a blower and take out the cake body and put it on the flower mounting table. Beat 260g light cream to 8 and spread it on the surface. Coat the surface of the cake with chocolate chips. Finally, evenly squeeze 6 pieces of light cream on the surface of the cake and insert cherries.